Cooking with Rose Creek Farms' CSA

Baked Eggs with CSA veggies

I saw this idea of baked eggs recently and knew our family would love it! We love omelets, and my husband it quite skilled at cooking them oh-so slowly, and folding them just right. I’m not so good. But this baked eggs recipe is great for those of us with a little less skill – plus, you can still keep your runny egg yolks (if you like them that way – and we do!). I think it would be great fun to get a set of ramekins so that everyone can prepare their own eggs and then you can bake them all at once. You can’t do that with omelets either!

It’s also a great recipe for your CSA box. You can add almost anything here: tomatoes, potatoes, kale, parsley, turnips, basil, leeks, bacon or sausage. I’m hungry already! Unfortunately, I didn’t have bacon ready – but that would definitely improve this recipe!

Also, unfortunately – my eggs aren’t nearly as pretty as the baked eggs here. Oh, but they could be! In the pictures below, I used a medium size pyrex dish, and filled it with enough for two people. But, I plan to get 4 single serving ramekins (Ducks, anyone?) – to make those pretty servings (and fewer dishes to wash)!

The recipe below is what I used. Feel free to mix it up, but follow the steps below for the general idea!

Ingredients (for 2 servings)

1-2 TBSP butter

4 eggs

1 tomato sliced

1 leaf kale, chopped into small pieces

2 small potatoes, sliced thinly

1 small turnip, diced thinly

about 2 TBSP chopped fresh parsley

parmesan cheese

the green tops of leeks, sliced

salt and pepper

1. Preheat the oven to 375 degrees. While the oven is warming, you can set your dishes inside with a little butter to melt the butter. (Just don’t forget to take them out before the butter burns!)

2. Chop vegetables. Any vegetables that are firm can be sauteed first so they will be tender after baking. I sauteed my potato, kale and turnip.

3. Add eggs to buttered dish. Lay in the tomatoes. Add sauteed vegetables. (Add and any cooked meats that you want to use now, too.) Top with cheese, parsley, onions, salt and pepper.

4. Bake at 375 for about 10 minutes or until the whites are firm. If you don’t like runny yolks, bake them a little longer. Serve immediately!